Hi all,
Does anyone preserve, or freeze, their skins w/seeds after pressing?
I'm considering doing that after trying to find some grape skin packs for use with wine kits and not finding many options...or what is there is very expensive.
However, I'm not really sure 1) if it's a good idea, or 2) how to go about preserving them and lastly, 3) how long they would last.
I have some Norton I'm getting ready to press.
Should I just gather the pressed brick, sulfate it to around 50 ppm (w/a spray bottle?), put it in gallon zip lock bags and keep them in the freezer until needed?
Does anyone preserve, or freeze, their skins w/seeds after pressing?
I'm considering doing that after trying to find some grape skin packs for use with wine kits and not finding many options...or what is there is very expensive.
However, I'm not really sure 1) if it's a good idea, or 2) how to go about preserving them and lastly, 3) how long they would last.
I have some Norton I'm getting ready to press.
Should I just gather the pressed brick, sulfate it to around 50 ppm (w/a spray bottle?), put it in gallon zip lock bags and keep them in the freezer until needed?